Crunches, spicy and mostly addictive: Moroccan cigars - Walla! Food

2022-01-18T07:06:52.117Z

Ayala Jenny's recipe for long, thin cigars and crunchies with a spicy filling of meat and chickens. So addictive that they are snatched away in an instant. For the full recipe >>

Crunches, spicy and mostly addictive: Moroccan cigars

Doe Jenny makes Moroccan cigars with a spicy filling of meat and chickens that you can't stop eating.

And if you're at home anyway, why not roll yourself a cigar?

Doe Jenny

18/01/2022

Tuesday, 18 January 2022, 08:40 Updated: 08:51

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Long, thin and addictive.

Moroccan cigars (Photo: Alon Mesika)

Once upon a time these cigars would only come to our table on holidays and special occasions, but they are so delicious and addictive so why not pamper the household just like that?

The filling of my cigars combines slightly fatty ground meat, chickens and a little heavy for taste and texture.

But most important is the spiciness, because these are not real Moroccan cigars without the spiciness.

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To the full article

After filling the cigars they can be placed in an airtight box, frozen, removed and fried as needed.

So if you are already with the face for the weekend and anyway it is too cold to do any other activity, why not roll cigars that will just sit bull next to the salads of the Shabbat table.

But see you have been warned, once you have fried them there is a danger that they will be wiped out on the spot.

Spicy Moroccan cigars

Recipe By: Ayala Jenny, Walla!

Food

50 minutes work
Medium difficulty

Moroccan
fleshy
meat
Stuffed and pickled
Pastries
Recipes to sit
kosher

Spicy cigars stuffed with meat

Ingredients

For a spicy meat filling:
- 1 large chopped onion
- ¼ Whipped cream
- 500 g ground beef (ribs portion 2)
- 250 g ground chickens
- 2 pcs chicken liver
- 1 crushed garlic
- 1 tablespoon
- 1 dried hot pepper (more possible for those who like very hot)
- 1 teaspoon flat cumin
- Salt to taste
For cigars:
- 1 pack of cigar leaves
- 1 egg white
- Deep frying oil
For the conversion table, click here>

Preparation

How to make spicy Moroccan cigars?

1 For kosher reasons, first roast the livers in a grill mode in the oven or on the barbecue or over an open fire.
If you are not careful, just roast them on a pan with a little oil.
2 Fry the chopped onion with the oil until nicely browned.
3 Add the ground chickens and the meat and fry together.
Add the liver and cook until the meats are cooked.
Coolers.
4 Transfer the mixture to a food processor with the spices and process until a crumbly mixture.
5 Place a cigar leaf on a work surface, and cut it in half (each half turns into a cigar).
6 Place a little of the mixture on the cut end of the dough (amount of color) and leave blank edges on both sides of the dough 1.5 cm thick on each side. Fold the edges inwards towards the filling and roll into a cigar. Brush the final end with egg white as glue.
7 Continue like this with the rest of the cigar leaves and the filling.
After preparing all the cigars you can transfer to deep frying and serve hot or freeze in an airtight box and take out and fry as needed.